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After training in Forte de Marmi and founding a small restaurant in an ancient hilltop town near Marseilles, Max moved back to England to set up Max Waldron Food. The very best, carefully sourced ingredients, simply but creatively cooked, along with his personal non-corporate approach to catering has won him dedicated clients, amongst them Kelly Hoppen, Penelope Lively, the advertising agency Mother and the hairdressing salon Mahogany.

In a smallholding in Gloucestershire, Max grows his own vegetables, herbs, flowers and fruit. The Forest of Dean and its hedgerows supply many other foraged ingredients. The Severn and Wye Smokery is just three miles away for award-winning salmon, eel, and Cardigan Bay scallops. Neighbouring Blaisdon is the birthplace of the now rare Blaisdon Red plum of which he has an orchard of 20 trees, along with ancient apples, pears, crab apples, greengages and medlars.

Max believes passionately in environmentally responsible farming and animal welfare. Our meat is certified organic or free-range and reared locally without using growth promotors or routine antibiotics. He is a member of Compassion in World Farming, the Soil Association and a regular judge for The Guild of Fine Foods.

“Once again, thank you so much for everything you did for me this weekend. We have already had phone calls and cards and everyone feels the same about your food, just so good.”Cherry Walton.

“Whatever else you choose, you’ve got to have the Goan prawn canapé. Pure sex on a mini poppadum.”Richard Thompson.